US4066799A - Sodium chloride flavor substitute composition and use thereof - Google Patents

Sodium chloride flavor substitute composition and use thereof Download PDF

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Publication number
US4066799A
US4066799A US05/733,156 US73315676A US4066799A US 4066799 A US4066799 A US 4066799A US 73315676 A US73315676 A US 73315676A US 4066799 A US4066799 A US 4066799A
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glycinamide
flavor
weight percent
salt
sodium chloride
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US05/733,156
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Dennis Alfred Cornelius
Nancy Jane Eberts
Moshe M. Sternberg
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Bayer Corp
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Miles Laboratories Inc
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Priority to CA266,353A priority Critical patent/CA1090651A/en
Priority to GB50566/76A priority patent/GB1531349A/en
Priority to IT52593/76A priority patent/IT1069558B/en
Priority to NL7613871.A priority patent/NL161980C/en
Priority to FI763634A priority patent/FI59323C/en
Priority to JP15214776A priority patent/JPS5283979A/en
Priority to SE7614403A priority patent/SE419694B/en
Priority to FR7638510A priority patent/FR2336090A1/en
Priority to DE2657913A priority patent/DE2657913C3/en
Priority to NO764318A priority patent/NO143449C/en
Priority to DK577176A priority patent/DK577176A/en
Application granted granted Critical
Publication of US4066799A publication Critical patent/US4066799A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Definitions

  • compositions which are free of sodium or have reduced sodium content. These compositions frequently consisted of mixtures of potassium chloride and/or ammonium chloride alone or with materials such as lactose, dextrose and cream of tartar. Mixtures of carboxylic acids have also been suggested.
  • Typical prior art references are U.S. Pat. Nos. 2,601,112, 2,742,366, 2,806,793, 2,824,008, 2,829,056, 2,910,369, 2,966,416, 2,968,566, 3,505,082, 3,514,296, Re. 27,981, 3,782,974, 3,782,975 and 3,860,732. These prior art salt substitutes have not been entirely successful for several reasons.
  • compositions containing significant amounts of potassium compounds can have their own undesirable medical aspects.
  • the compositions may have undesirable flavor notes in addition to the desirable saline flavor note. It was also known in the prior art that valinamide hydrochloride has a saline flavor. This is disclosed in J. Food Science 29 N. 5, pp. 686-9 (1964). However, this compound has been found to have an undesirable slightly bitter note in addition to being slightly saline.
  • a sodium chloride substitute composition having a desirable saline flavor consisting essentially of a mixture of a glycinamide salt and a flavor potentiator.
  • the invention also includes a process for using a glycinamide salt composition to impart a desirable saline flavor note to a foodstuff and a foodstuff containing an effective amount of such composition.
  • glycinamide salts used in the present invention are either commercially available or can be readily produced by well-known techniques at a purity acceptable for use in foodstuffs.
  • Such salts are, for example, glycinamide hydrochloride, sulfate, glutamate, citrate, malate, adipate, tartrate, fumarate, phosphate and ascorbate.
  • the flavor potentiator used in admixture with the glycinamide salt can be any well-known compound typically used as a flavor potentiator. Mixtures of such flavor potentiators can also be employed.
  • Such materials can be glutamic acid, salts of glutamic acid, such as the alkali metal and ammonium glutamates, salts of 5'-nucleotides, such as sodium 5'-inosinate and sodium 5'-guanylate, and mixtures of glutamic acid salts or potassium chloride with food acidulants, such as fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid, adipic acid and ascorbic acid.
  • flavor potentiators are monosodium glutamate and a mixture of sodium 5'-inosinate and sodium 5'-guanylate.
  • Sodium chloride can also be used as a flavor potentiator. Mixtures of glycinamide salt and sodium chloride can be used wherein the total sodium content is reduced as compared to use of sodium chloride alone.
  • the sodium chloride substitute composition can by a glycinamide salt alone, it preferably contains from about 20 to about 91 weight percent glycinamide salt and from about 9 to about 80 weight percent flavor potentiator, said weight percents being based on the total weight of such composition.
  • the glycinamide salt composition is added to the foodstuff in sufficient amount to effectively produce the desired flavor note. It has been found that from about 0.1 to about 4.0 weight percent, based on weight of the foodstuff, of a glycinamide salt or of a mixture of a glycinamide salt and a flavor potentiator is sufficient to produce the desired saline flavor note in the foodstuff. This favorably compares to the prior art use of about 0.1 to 4.0 weight percent sodium chloride to achieve the desired saline flavor note but with an undesirably high sodium level.
  • a mixture of 86 weight percent glycinamide hydrochloride and 14 weight percent of a mixture of equal weight parts of sodium 5'-inosinate and sodium 5'-guanylate was added to raw hamburger meat at a level of 0.8 weight percent. After shaping and frying, the taste of the cooked hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.
  • a salt substitute mixture of 51 weight percent glycinamide hydrochloride and 49 weight percent monosodium glutamate (89 weight parts of such mixture) was mixed with 5 weight parts black pepper, 3 weight parts onion powder, 2 weight parts garlic powder and 1 weight part celery powder to form a flavoring composition that was used for flavoring foods and also to impart a desirable saline flavor note.
  • a salt substitute mixture of 67 weight percent glycinamide hydrochloride and 33 weight percent monosodium glutamate (75 weight parts of such mixture) was mixed with 25 weight parts beef flavored hydrolyzed vegetable protein to form a flavoring composition that was used for flavoring foods and also to impart a desirable saline flavor note.
  • a mixture of 91 weight percent glycinamide hydrochloride and 9 weight percent of a mixture of equal weight parts of sodium 5'-inosinate and sodium 5'-guanylate was added to a vegetable protein meat analog at a level of 1.1 weight percent.
  • the taste of this analog was similar to that obtained with 1 weight percent sodium chloride.
  • a mixture of 20 weight percent glycinamide hydrochloride and 80 weight percent monosodium glutamate was added to raw hamburger meat at a level of 1.0 weight percent based on the weight of the meat. After shaping and frying, the cooked hamburger had an acceptable taste with the desired saline flavor note.
  • Glycinamide hydrochloride was added to a vegetable protein meat analog at a level of 1.0 weight percent. A spice mixture was also added. The taste of this analog was similar to that obtained with 1 weight percent sodium chloride and similar spice mixture.
  • Separate mixtures were prepared each consisting of 75 weight parts glycinamide hydrochloride, 20 weight parts monopotassium glutamate and 5 weight parts of a single food acidulant.
  • the food acidulants used in the separate mixtures were fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid and adipic acid.
  • Each separate mixture was then added to separate portions of ground beef patties in an amount of 0.7 weight percent based on the weight of the meat.
  • the resulting patties were then fried and evaluated for flavor by a trained taste panel. All patties containing the sodium chloride substitute mixtures had acceptable saline flavor notes as compared to patties containing 0.7 weight percent sodium chloride.

Abstract

A sodium chloride substitute composition having a desirable saline flavor and being free of sodium or having a reduced sodium content is disclosed as consisting essentially of a mixture of a glycinamide salt and a flavor potentiator. The use of a glycinamide salt to impart a desirable saline flavor note to foodstuffs is also disclosed.

Description

This application is a continuation-in-part of Ser. No. 643,016, filed Dec. 22, 1975 now abandoned.
BACKGROUND AND PRIOR ART
It is commonly known to add salt (sodium chloride) to foodstuffs to impart a desirable saline flavor note to such foodstuffs. However, certain individuals should, for medical reasons, restrict their intake of sodium. This occurs in the treatment and regulation of congestive heart failure, hypertension, certain types of kidney disease, advanced cirrhosis of the liver and during pregnancy. The typical recommended procedure to restrict intake of sodium is by reduction in or elimination of sodium chloride being employed for flavor purposes. The result is that the foodstuffs have an undesirable bland flavor.
Various compositions have been suggested in the prior art for providing salt substitutes. These are compositions which are free of sodium or have reduced sodium content. These compositions frequently consisted of mixtures of potassium chloride and/or ammonium chloride alone or with materials such as lactose, dextrose and cream of tartar. Mixtures of carboxylic acids have also been suggested. Typical prior art references are U.S. Pat. Nos. 2,601,112, 2,742,366, 2,806,793, 2,824,008, 2,829,056, 2,910,369, 2,966,416, 2,968,566, 3,505,082, 3,514,296, Re. 27,981, 3,782,974, 3,782,975 and 3,860,732. These prior art salt substitutes have not been entirely successful for several reasons. First, compositions containing significant amounts of potassium compounds can have their own undesirable medical aspects. Second, the compositions may have undesirable flavor notes in addition to the desirable saline flavor note. It was also known in the prior art that valinamide hydrochloride has a saline flavor. This is disclosed in J. Food Science 29 N. 5, pp. 686-9 (1964). However, this compound has been found to have an undesirable slightly bitter note in addition to being slightly saline.
SUMMARY OF THE INVENTION
In accordance with the present invention, a sodium chloride substitute composition having a desirable saline flavor is provided consisting essentially of a mixture of a glycinamide salt and a flavor potentiator. The invention also includes a process for using a glycinamide salt composition to impart a desirable saline flavor note to a foodstuff and a foodstuff containing an effective amount of such composition.
DESCRIPTION OF THE INVENTION
The glycinamide salts used in the present invention are either commercially available or can be readily produced by well-known techniques at a purity acceptable for use in foodstuffs. Such salts are, for example, glycinamide hydrochloride, sulfate, glutamate, citrate, malate, adipate, tartrate, fumarate, phosphate and ascorbate.
The flavor potentiator used in admixture with the glycinamide salt can be any well-known compound typically used as a flavor potentiator. Mixtures of such flavor potentiators can also be employed. Such materials can be glutamic acid, salts of glutamic acid, such as the alkali metal and ammonium glutamates, salts of 5'-nucleotides, such as sodium 5'-inosinate and sodium 5'-guanylate, and mixtures of glutamic acid salts or potassium chloride with food acidulants, such as fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid, adipic acid and ascorbic acid. Typically useful flavor potentiators are monosodium glutamate and a mixture of sodium 5'-inosinate and sodium 5'-guanylate. Sodium chloride can also be used as a flavor potentiator. Mixtures of glycinamide salt and sodium chloride can be used wherein the total sodium content is reduced as compared to use of sodium chloride alone.
While the sodium chloride substitute composition can by a glycinamide salt alone, it preferably contains from about 20 to about 91 weight percent glycinamide salt and from about 9 to about 80 weight percent flavor potentiator, said weight percents being based on the total weight of such composition.
In the use of the glycinamide salt composition to impart a desirable saline flavor to a foodstuff, the glycinamide salt is added to the foodstuff in sufficient amount to effectively produce the desired flavor note. It has been found that from about 0.1 to about 4.0 weight percent, based on weight of the foodstuff, of a glycinamide salt or of a mixture of a glycinamide salt and a flavor potentiator is sufficient to produce the desired saline flavor note in the foodstuff. This favorably compares to the prior art use of about 0.1 to 4.0 weight percent sodium chloride to achieve the desired saline flavor note but with an undesirably high sodium level.
The invention will be described in further detail in the following examples.
EXAMPLE 1
A mixture of 86 weight percent glycinamide hydrochloride and 14 weight percent of a mixture of equal weight parts of sodium 5'-inosinate and sodium 5'-guanylate was added to raw hamburger meat at a level of 0.8 weight percent. After shaping and frying, the taste of the cooked hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.
EXAMPLE 2
A mixture of 50 weight percent glycinamide hydrochloride and 50 weight percent monosodium glutamate was added to raw hamburger meat at a level of 1.4 weight percent. After shaping and frying, the taste of the cooked hamburgers was similar to hamburgers prepared with a substantially equal amount of sodium chloride.
EXAMPLE 3
A salt substitute mixture of 51 weight percent glycinamide hydrochloride and 49 weight percent monosodium glutamate (89 weight parts of such mixture) was mixed with 5 weight parts black pepper, 3 weight parts onion powder, 2 weight parts garlic powder and 1 weight part celery powder to form a flavoring composition that was used for flavoring foods and also to impart a desirable saline flavor note.
EXAMPLE 4
A salt substitute mixture of 67 weight percent glycinamide hydrochloride and 33 weight percent monosodium glutamate (75 weight parts of such mixture) was mixed with 25 weight parts beef flavored hydrolyzed vegetable protein to form a flavoring composition that was used for flavoring foods and also to impart a desirable saline flavor note.
EXAMPLE 5
A mixture of 91 weight percent glycinamide hydrochloride and 9 weight percent of a mixture of equal weight parts of sodium 5'-inosinate and sodium 5'-guanylate was added to a vegetable protein meat analog at a level of 1.1 weight percent. The taste of this analog was similar to that obtained with 1 weight percent sodium chloride.
The effectiveness of the glycinamide hydrochloride as compared to related compositions is shown in the following example.
EXAMPLE 6
Individual mixtures were prepared consisting respectively of 75 weight percent of the hydrochloride salt of one of the amino acid amides listed in Table I below and 25 weight percent monosodium glutamate. These mixtures were each blended into separate portions of ground beef at a level of 0.7 weight percent based on the weight of the ground beef. Patties were made of the separate portions of the resulting flavored ground beef and were fried, and the flavors were evaluated. Similar patties were made using an equal amount of sodium chloride. The results are shown in the following table.
              TABLE I                                                     
______________________________________                                    
Hydrochloride Salt of                                                     
Amino Acid Amide                                                          
               Taste Evaluation                                           
Glycinamide    Less salty than sodium                                     
               chloride but flavor                                        
               acceptable                                                 
Valinamide     Slightly bitter, chemical                                  
               taste                                                      
Leucinamide    Very bitter                                                
Isoleucinamide Very bitter                                                
Alaninamide    Slightly bitter,                                           
               chemical taste                                             
Prolinamide    Slightly bitter,                                           
               chemical taste                                             
Sodium chloride control                                                   
               Acceptable salty flavor                                    
______________________________________
It can be seen from the above data that a mixture of glycinamide hydrochloride and a flavor potentiator has superior saline flavor when compared with mixtures of a flavor potentiator and hydrochlorides of other amino acid amides.
EXAMPLE 7
Separate mixtures of 75 weight percent glycinamide hydrochloride and 25 weight percent, respectively, of monopotassium glutamate, monocalcium glutamate and monomagnesium glutamate were added to raw hamburger meat at a level of 1.0 weight percent based on the weight of the meat. After shaping and frying, all the resulting cooked hamburgers had acceptable tastes with desired saline flavor note.
EXAMPLE 8
Separate portions of a vegetable protein meat analog were prepared containing, respectively, 1.0 weight percent sodium chloride; a mixture of 0.5 weight percent sodium chloride and 0.5 weight percent glycinamide hydrochloride; and a mixture of 0.75 weight percent glycinamide hydrochloride and 0.25 weight percent monosodium glutamate. A 24 member sensory evaluation panel found acceptable flavors including desired saline flavor note for all the products and only non-significant flavor differences between such products.
EXAMPLE 9
A mixture of 20 weight percent glycinamide hydrochloride and 80 weight percent monosodium glutamate was added to raw hamburger meat at a level of 1.0 weight percent based on the weight of the meat. After shaping and frying, the cooked hamburger had an acceptable taste with the desired saline flavor note.
EXAMPLE 10
Glycinamide hydrochloride was added to a vegetable protein meat analog at a level of 1.0 weight percent. A spice mixture was also added. The taste of this analog was similar to that obtained with 1 weight percent sodium chloride and similar spice mixture.
EXAMPLE 11
Separate mixtures were prepared each consisting of 75 weight parts glycinamide hydrochloride, 20 weight parts monopotassium glutamate and 5 weight parts of a single food acidulant. The food acidulants used in the separate mixtures were fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground beef patties in an amount of 0.7 weight percent based on the weight of the meat. The resulting patties were then fried and evaluated for flavor by a trained taste panel. All patties containing the sodium chloride substitute mixtures had acceptable saline flavor notes as compared to patties containing 0.7 weight percent sodium chloride.
EXAMPLE 12
Separate mixtures were prepared each consisting of 75 weight parts glycinamide hydrochloride, 20 weight parts potassium chloride and 5 weight parts of a single food acidulant. The food acidulants used in the separate mixtures were fumaric acid, glutamic acid, citric acid, malic acid, tartaric acid and adipic acid. Each separate mixture was then added to separate portions of ground beef patties in an amount of 0.7 weight percent based on the weight of the meat. The resulting patties were then fried and evaluated for flavor by a trained taste panel. All patties containing the sodium chloride substitute mixtures had acceptable saline flavor notes as compared to patties containing 0.7 weight percent sodium chloride.
All of the above examples employed glycinamide hydrochloride as the glycinamide salt. The following example shows the utility for other glycinamide salts as sodium chloride substitutes to impart a saline flavor to foods.
EXAMPLE 13
Mixtures respectively of 75 weight parts of one of the glycinamide salts listed in Table II below and 25 weight parts monosodium glutamate were individually added to separate portions of hamburger patties in an amount of 1 weight percent based on the weight of the hamburger. The patties were then fried and the flavors were evaluated. The results are shown in the following table.
              TABLE II                                                    
______________________________________                                    
Salt of Glycinamide                                                       
               Flavor Characterstics                                      
______________________________________                                    
Sulfate        Slightly salty                                             
Glutamate      Slight to moderate                                         
               saltiness                                                  
Citrate (tribasic)                                                        
               Slightly salty, slightly                                   
               sour                                                       
Malate (dibasic)                                                          
               Slight to moderate                                         
               saltiness                                                  
Adipate (dibasic)                                                         
               Slightly salty                                             
Tartrate (dibasic)                                                        
               Slightly salty                                             
Fumarate (dibasic)                                                        
               Slightly salty                                             
Fumarate (monobasic)                                                      
               Slightly salty, slightly                                   
               sour                                                       
Phosphate      Slightly salty                                             
______________________________________
It should be noted that while several of the flavor potentiators employed in combination with the glycinamide salt in the above examples contained sodium, the total amount of sodium in the final flavored foodstuff is significantly reduced when compared to the amount of sodium present when sodium chloride alone is employed to accomplish the same flavor result.

Claims (11)

What is claimed is:
1. A sodium chloride substitute composition having a desirable saline flavor consisting essentially of a mixture of from about 20 to about 91 weight percent of a glycinamide salt and from about 9 to about 80 weight percent of a flavor potentiator, said weight percents being based on the total weight of such composition.
2. A composition according to claim 1 wherein the glycinamide salt is glycinamide hydrochloride.
3. A composition according to claim 1 wherein the glycinamide salt is glycinamide glutamate.
4. A composition according to claim 1 wherein the glycinamide salt is glycinamide citrate.
5. A composition according to claim 1 wherein the glycinamide salt is glycinamide malate.
6. A composition according to claim 1 wherein the glycinamide salt is glycinamide tartrate.
7. A composition according to claim 2 wherein the flavor potentiator is monosodium glutamate.
8. A composition according to claim 2 wherein the flavor potentiator is a mixture of a glutamic acid salt and a food acidulant.
9. A sodium chloride substitute composition having a desirable saline flavor consisting essentially of about 75 weight percent glycinamide hydrochloride and about 25 weight percent monosodium glutamate, said weight percents being based on the total weight of such composition.
10. A process of imparting a desirable saline flavor to a foodstuff which comprises adding from about 0.1 to about 4.0 weight percent of glycinamide salt or of the sodium chloride substitute composition of claim 1, based on the weight of the foodstuff.
11. A foodstuff having a desirable saline flavor note and containing, as a sodium chloride substitute, from about 0.1 to about 4.0 weight percent of a glycinamide salt or of the composition of claim 1, based on the weight of the foodstuff.
US05/733,156 1975-12-22 1976-10-18 Sodium chloride flavor substitute composition and use thereof Expired - Lifetime US4066799A (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
CA266,353A CA1090651A (en) 1975-12-22 1976-11-23 Sodium chloride flavor substitute composition and use thereof
GB50566/76A GB1531349A (en) 1975-12-22 1976-12-03 Sodium chloride flavour substitute composition and use thereof
IT52593/76A IT1069558B (en) 1975-12-22 1976-12-13 SUBSEQUENT COMPOSITION OF SODIUM CHLORIDE
NL7613871.A NL161980C (en) 1975-12-22 1976-12-14 METHOD FOR GIVING A SALT TASTE TO A FOOD AND METHOD FOR PREPARING A REPLACEMENT FOR KITCHEN SALT.
FI763634A FI59323C (en) 1975-12-22 1976-12-17 SODIUM CHLORIDE FLAKES
JP15214776A JPS5283979A (en) 1975-12-22 1976-12-20 Food containing food grade sodium chloride substitute * imparting salty taste to food and sodium chloride substitute therefor
SE7614403A SE419694B (en) 1975-12-22 1976-12-21 COCOAL SALTING AGENTS WITH INJURED SALT TASTE AND USE OF IT
FR7638510A FR2336090A1 (en) 1975-12-22 1976-12-21 COMPOSITION WHICH CAN REPLACE SODIUM CHLORIDE IN FOODS AND ITS USE
DE2657913A DE2657913C3 (en) 1975-12-22 1976-12-21 Table salt substitute
NO764318A NO143449C (en) 1975-12-22 1976-12-21 NATRIUMKLORIDERSTATNINGSPREPARAT.
DK577176A DK577176A (en) 1975-12-22 1976-12-21 SODIUM CHLORIDE TASTING COMPOSITION AND USE

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US64301675A 1975-12-22 1975-12-22

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Cited By (32)

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US4243691A (en) * 1979-05-18 1981-01-06 The Procter & Gamble Company Sodium-free salt substitute
US4340614A (en) * 1980-06-06 1982-07-20 Basf Aktiengesellschaft Stringently sodium-restricted dietetic salt and its preparation
EP0103994A1 (en) * 1982-08-23 1984-03-28 Hercules Incorporated Flavorings for sodium chloride substitutes
US6743461B1 (en) * 2001-11-09 2004-06-01 Ecosalt Corporation Salt substitute compositions
US20050123670A1 (en) * 2003-12-08 2005-06-09 Vasquez Ramon E. Stable sodium-free or low-sodium aqueous solution of agreeable saltiness taste
US20070292592A1 (en) * 2006-06-15 2007-12-20 Mccormick & Company Salt replacing composition, process for its preparation and food systems containing such composition
WO2008078315A2 (en) 2006-12-25 2008-07-03 Gan Shmuel Foods Ltd. Natural salt substitute
US20080199595A1 (en) * 2007-02-15 2008-08-21 Mccormick & Company Salt replacing composition, process for its preparation and food systems containing such composition
US20090196957A1 (en) * 2008-02-06 2009-08-06 Campbell Soup Company Methods and compositions for reducing sodium content in food products
US20090216074A1 (en) * 2007-11-07 2009-08-27 Hasan Khatib Methods and Compositions for Improved Cattle Longevity and Milk Production
US20130087159A1 (en) * 2011-10-11 2013-04-11 Altria Client Services Inc. Sweet cigar
US8420151B2 (en) 2005-10-21 2013-04-16 Symrise Ag Mixtures having a salty taste
WO2015048991A1 (en) * 2013-10-02 2015-04-09 Givaudan Sa Organic compounds having taste-modifying properties
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US9474297B2 (en) 2005-09-14 2016-10-25 S&P Ingredient Development, Llc Low-sodium salt composition
US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US10201175B2 (en) 2012-03-30 2019-02-12 Givaudan Sa N-acylated 1-aminocycloalkyl carboxylic acids as food flavouring compounds
US10537127B2 (en) 2013-10-02 2020-01-21 Givaudan S.A. Organic compounds
US10582715B2 (en) 2012-03-30 2020-03-10 Givaudan Sa Powder flavour composition
US10645955B2 (en) 2012-03-30 2020-05-12 Givaudan Sa N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
US10674755B2 (en) 2013-10-02 2020-06-09 Givaudan S.A. Organic Compounds
US10711230B2 (en) 2012-03-30 2020-07-14 Givaudan Sa N-acyl proline derivatives as food flavoring compounds
US10834950B2 (en) 2013-10-02 2020-11-17 Givaudan S.A. Organic compounds
US10834943B2 (en) 2013-10-02 2020-11-17 Givaudan S.A. Organic compounds having taste-modifying properties
US10834951B2 (en) 2013-10-02 2020-11-17 Givaudan S.A. Organic compounds
US10836712B2 (en) 2012-03-30 2020-11-17 Givaudan S.A. Organic compounds
US10856563B2 (en) 2012-03-30 2020-12-08 Givaudan S.A. N-acyl-amino acid derivatives for improvement of the flavor profile of edible compositions
US10913922B2 (en) 2012-03-30 2021-02-09 Givaudan S.A. N-acylated methionine derivatives as food flavoring compounds
US10975018B2 (en) 2013-10-02 2021-04-13 Givaudan Sa Organic compounds
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride
US11122826B2 (en) 2013-10-02 2021-09-21 Givaudan Sa Organic compounds

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Cited By (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4243691A (en) * 1979-05-18 1981-01-06 The Procter & Gamble Company Sodium-free salt substitute
US4340614A (en) * 1980-06-06 1982-07-20 Basf Aktiengesellschaft Stringently sodium-restricted dietetic salt and its preparation
EP0103994A1 (en) * 1982-08-23 1984-03-28 Hercules Incorporated Flavorings for sodium chloride substitutes
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